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Kitchen tips and cooking techniques starting with D
Crowding the pan prevents proper browning and creates steam instead of searing.
When cooking proteins or vegetables, give them space. Overcrowding lowers the pan temperature and creates steam, preventing the Maillard reaction that creates delicious browning. Cook in batches if necessary to achieve that perfect golden crust.
Using wine, stock, or water to deglaze a pan captures all the flavorful browned bits.
After searing meat or vegetables, deglaze the pan with wine, stock, or even water. This dissolves the browned bits (fond) stuck to the pan, creating a flavorful base for sauces. This technique is the foundation of many great pan sauces.
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